Hickory Nut Macaroons

Step 1: In a large mixing bowl beat egg whites with an electric mixer on high speed until stiff, but not dry, peaks form.

Step 2: Gradually add powdered sugar, about 1/4 cup at a time, beating at medium speed just until combined. Then beat 1 to 2 minutes more or until well combined.

Step 3: Fold in the nuts by hand.

Step 4: Drop mixture by rounded teaspoons 2 inches apart onto parchment-lined or foil-lined cookie sheets (grease foil).

Step 5: Bake in a 325 degree F oven about 15 minutes or until edges are very light brown.

Step 6: Transfer cookies to wire racks and let cool.

Step 7: Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.